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Louise Barker
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Hi. We seem to be reasonably well accommodated at work as far as facilities go. We have a small kitchen (approx. 40 people have access to it) with microwave, hot/cold water machine, fridge. It is sufficient for staff to make their own lunches / hot & cold drinks in. There isn't anywhere specifically for people to eat or rest, so meals are taken at desks or staff can pop into town (as we are situated in the centre).
The issue is: who keeps the kitchen clean? We have a cleaner for the offices who makes sure everything is wiped down & accessible but does not wash/dry up dirty pots left lying around (quite rightly - people should be responsible for their own dirty pots). The main issue is what is left on the draining board over night.
A memo has gone up on the noticeboard underlying the fact that anyone who leaves cups, plates, cutlery etc. out in the kitchen overnight will have their effects confiscated & if they are not claimed after a week, binned. I have come into work this morning to discover that there is not ONE piece of cutlery in the kitchen for people to make drinks and I think these draconian measures are a little heavy considering we have a right to hot drinks. Does anyone have a solution to this?!!
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